
Homemade Horchata
Creamy cinnamon homemade horchata blended from rice and almonds — a Sunny Afternoon Summer Vacation drink that cools the whole kitchen.
Overview
Ingredients
Equipment
- Blender
- Fine mesh strainer
- Cheesecloth or nut-milk bag
- Pitcher
- Measuring cups
Method

Soak the rice
Rinse the rice. Combine rice, almonds, cinnamon stick, and 4 cups water in a bowl or pitcher. Cover and soak at room temperature 4 hours or overnight in the fridge.

Blend until creamy
Remove the cinnamon stick. Blend the soaked mixture on high until very smooth, 1 to 2 minutes. Strain through a fine mesh strainer lined with cheesecloth or a nut-milk bag into a clean pitcher, pressing well.

Sweeten and chill
Stir in cold water or milk, maple syrup or sugar, and vanilla. Taste and adjust sweetness. Chill thoroughly. Serve over ice with a dusting of cinnamon.
Tips
Nutrition
Storage
Frequently asked
Can I change it a little?+
Yes — keep the heart of the method and swap toppings or veggies as you like.
How do I store leftovers?+
Cool, cover, and refrigerate. Reheat gently when needed.
Is this hard?+
No — easy steps, soft kitchen energy.
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